Flat White: My Favourite

The Flat White is a coffee drink that strikes a perfect balance between strong, bold espresso and smooth, creamy milk. For those who want the richness of espresso with a texture that’s silky and refined, the flat white is the ideal choice. Its origins are fiercely debated between Australia and New Zealand, but one thing is clear: it’s become a favorite around the world for its velvety texture and strong coffee flavor.

Discovery

The Flat White has a history tied to café culture in Australia and New Zealand, where it emerged in the 1980s as a smoother alternative to a cappuccino. The defining characteristic is the microfoam—a thinner, more velvety layer of steamed milk that blends beautifully with the espresso, without the large, airy foam bubbles of a cappuccino. Its name comes from the “flat” layer of foam on top.

For coffee lovers who find lattes too milky and cappuccinos too foamy, the flat white offers the perfect middle ground.

Flat White Recipe

Ingredients:

• 1-2 shots of espresso
• 1/2 cup of steamed milk
• A small layer of microfoam (fine, velvety foam)

Instructions:

1. Brew 1 or 2 shots of espresso, depending on how strong you want the coffee flavor.
2. Steam the milk to about 150°F (65°C), focusing on creating a fine, velvety microfoam with small bubbles.
3. Pour the steamed milk over the espresso, allowing just a small, flat layer of foam to form on top.
4. Serve immediately and enjoy the smooth, balanced blend of espresso and milk.

How to Brew it Perfect

The beauty of a Flat White lies in its balance. The espresso provides a rich, bold base, while the steamed milk adds a creamy smoothness without overpowering the coffee flavor.

1. Espresso: Use a high-quality espresso shot as the foundation. The coffee should be strong but not bitter, and a double shot is often preferred to give the drink its signature punch.
2. Steamed Milk: The milk should be steamed to create microfoam, which has tiny, fine bubbles that give the drink its signature creamy texture. You want the milk to be smooth and velvety, not overly frothy.
3. Layering: Pour the steamed milk over the espresso slowly, letting the microfoam naturally settle on top, creating a thin layer of foam that’s barely noticeable to the eye but adds texture to the drink.

What Makes it Bad

Because it is all about balance and texture, it can easily go wrong if any part is off:

• Too Much Foam: If the milk is over-frothed, the drink becomes more like a cappuccino, which defeats the purpose of a drink’s smooth texture.
• Weak Espresso: Since there’s less milk than in a latte, the espresso needs to be strong and full-bodied to hold its own. A weak shot will make the drink taste too milky.
• Poor Milk Texture: The milk should be creamy and velvety, not frothy or bubbly. Large bubbles in the foam ruin the smoothness that makes the drink so appealing.

Why Choose a Flat White?

The Flat White is the perfect choice for those who appreciate the bold flavor of espresso but want something creamier than a straight shot. It offers the best of both worlds—a strong coffee flavor balanced by the velvety smoothness of the milk.

Unlike a latte, which is often larger and milkier, the flat white keeps things more balanced, allowing the espresso to shine through without being overwhelmed by milk or foam.

Caffeine Content

A standard flat white contains 63 milligrams of caffeine if made with one shot of espresso. If made with a double shot, it contains around 126 milligrams of caffeine, giving you a stronger coffee flavor and an extra caffeine boost.

Calories and Macros

The calorie count can vary depending on the type of milk used. Whole milk gives the flat white its creamy richness, but you can use skim or plant-based milk to reduce the calorie content.

Interesting Facts about Flat White

• Australian vs. New Zealand Origins: Both Australia and New Zealand claim to have invented the flat white, leading to a long-standing debate between the two nations.
• Microfoam Mastery: The key to a perfect flat white is the microfoam—milk that’s steamed to be smooth and velvety, not frothy. It’s the texture that sets this drink apart from lattes and cappuccinos.
• Smaller, Stronger: The flat white is typically served in a smaller cup than a latte, allowing the strong espresso flavor to come through more clearly.

Conclusion

The Flat White may seem like a simple drink, but it’s a finely balanced masterpiece for coffee lovers who appreciate both strength and smoothness in their cups. It’s all about the espresso’s boldness paired with the delicate, velvety texture of microfoam, creating a drinking experience that’s both comforting and full of flavor.

So, the flat white might just hit the perfect spot next time you’re in the mood for something stronger than a latte but not as foamy as a cappuccino.